Fresh Strawberry Spinach Wraps (Printable version)

Light wraps featuring strawberries, spinach, creamy goat cheese, and tangy balsamic glaze for a fresh meal.

# What You'll Need:

→ Wraps

01 - 4 large whole wheat tortillas

→ Vegetables & Fruit

02 - 4 cups fresh baby spinach, washed and dried
03 - 1 cup fresh strawberries, hulled and sliced
04 - 1 small cucumber, thinly sliced
05 - 1/4 small red onion, thinly sliced

→ Cheese & Nuts

06 - 1/2 cup goat cheese, crumbled
07 - 1/4 cup roasted pecans or walnuts, roughly chopped

→ Dressing

08 - 2 tablespoons balsamic glaze
09 - 1 tablespoon extra-virgin olive oil
10 - Freshly ground black pepper to taste
11 - Pinch of sea salt

# Directions:

01 - Lay a whole wheat tortilla flat on a clean work surface.
02 - Distribute 1 cup of fresh baby spinach evenly on each tortilla, leaving a 1-inch border around the edges.
03 - Distribute sliced strawberries, cucumber slices, and red onion evenly across the spinach layer.
04 - Sprinkle crumbled goat cheese and chopped roasted pecans or walnuts evenly over the vegetables.
05 - Drizzle balsamic glaze and extra-virgin olive oil over the filling. Season with freshly ground black pepper and a pinch of sea salt.
06 - Fold in the sides of the tortilla toward the center, then roll tightly into a compact wrap.
07 - Slice each wrap in half on the diagonal and serve immediately.

# Expert Advice:

01 -
  • These wraps come together in 15 minutes flat, making them perfect for when you want something fresh without the fuss.
  • The contrast between creamy goat cheese, juicy strawberries, and peppery spinach hits every flavor note at once.
  • They're naturally vegetarian and feel indulgent enough to serve guests, yet simple enough for a solo lunch.
02 -
  • Spin-dry your spinach or at least pat it very dry with paper towels, otherwise excess moisture will make the tortilla fall apart within minutes.
  • Assemble these as close to eating as possible—the balsamic glaze will soften the tortilla if it sits too long, so they're best eaten fresh and cold.
03 -
  • Keep your tortillas slightly cool and never microwave them before rolling—a cold, pliable tortilla is easier to work with and less likely to crack or tear.
  • Invest in a really good balsamic glaze, not vinegar; the glaze has a thick, syrupy consistency that clings to the ingredients instead of making everything soggy.
Return